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Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food and a city for food lovers. So, it makes perfect sense that New Orleanians, known for living in and savoring the moment, would glean such a multitude of delicious recipes enjoyed at thousands of dinner tables each night. In addition to dishes from today's best chefs, Wohl has added classic restaurants and establishments no longer with us. The inclusion of these establishments demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans, but throughout the country. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes. 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Now there is, and it's as fine a book as one could ask for, beautiful in its illustrations, sound in its judgments, and tantalizing in its recipes.\u003cbr\u003e --John Mariani, author and columnist\u003c\/p\u003e \u003cp\u003eThe book reads like a series of short stories, the photographs are so wonderful you want to lick them, and the desserts themselves will bring you to your knees in joy. It just doesn't get any better than this!\u003cbr\u003e --Linda Ellerbee, author\u003c\/p\u003e \u003cp\u003eSavoring these treasured New Orleans recipes is almost as good as being there again. Close your eyes and experience the city. 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She works with chefs, restaurants, and hotels around the world. New Orleans Classic Cocktails is her ninth book. \u003cbr\u003eHer other Pelican titles include Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine and The P\u0026amp;J Oyster Cookbook. Wohl's acclaimed New Orleans Classic Series includes Desserts, Appetizers, Seafood, Gumbos and Soups, and Brunches. \u003c\/p\u003e\u003cp\u003e[back copy] (word count: 339)\u003cbr\u003ePraise for Kit Wohl's books: \u003cbr\u003eGOURMET MAGAZINE'S COKBOK OF THE MONTH\u003cbr\u003eNEW ORLEANS MAGAZINE'S COKBOK OF THE YEAR\u003cbr\u003eWohl, an artist and author, was determined to assure everyone that the cuisine of New Orleans was still very much alive. And this winning book, photographed and designed by Wohl herself, pays enthusiastic homage to her beloved city. She tirelessly shakes down New Orleans' culinary kings and queens (John Besh, Susan Spicer, Leah Chase . . . ), combs through some of the grandest kitchens (Antoine's, Commander's Palace, Arnaud's, Galatoire's), and even travels outside the city limits for John Folse's bayou specialties. \u003cbr\u003e-Gourmet magazine on New Orleans Classic Gumbos and Soups\u003c\/p\u003e\u003cp\u003eWohl's informative background notes offer intriguing morsels on each dessert's uniqueness. . . . The author's own vividly appetizing full-color photographs rendered in extreme close-up may seduce readers into virtually licking the book's pages. \u003cbr\u003e-Booklist on New Orleans Classic Desserts\u003c\/p\u003e\u003cp\u003eAny time you need reassurance about the state of New Orleans, you can renew your faith at the city's famous restaurants . . . or, equally as reviving, simply look through and cook from Kit Wohl's mouth-watering book. \u003cbr\u003e-Saveur magazine on New Orleans Classic Desserts\u003c\/p\u003e\u003cp\u003eOnly a few [Creole and Cajun cookbooks] strive to capture the full breadth of multi-cultural New Orleans; a city with Spanish, French, British, African (slave trade), and Caribbean roots. New Orleans Classic Seafood compiles signature recipes from the beloved restaurants in New Orleans that embrace this multitude of influence. Any food lover is sure to love the results. \u003cbr\u003e-ForeWord magazine\u003c\/p\u003e\u003cp\u003eIn New Orleans Classic Desserts, culinary enthusiast Kit Wohl has compiled a series of recipes drawn from Big Easy restaurants for memorable desserts that are gorgeously illustrated in full color and guarantee to please any palate and satisfy any craving for something sweet and delicious at the end of a meal or any other time a bit of dessert is called for.\u003cbr\u003e-Midwest Book Review\u003c\/p\u003e","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50227482820881,"sku":"CIN1589808401G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1589808401.jpg?v=1750830320"},{"product_id":"new-orleans-classic-cocktails-book-kit-wohl-9781455617289","title":"New Orleans Classic Cocktails","description":"\u003cp\u003e\u003ci\u003e\u003cb\u003eIn New Orleans we love a good story and a good drink. This book brings them together beautifully.\u003c\/b\u003e\u003c\/i\u003e --Ann Tuennerman, founder, Tales of the Cocktail\u003c\/p\u003e \u003cp\u003e\u003ci\u003ePraise for Kit Wohl's other books: \u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eNEW ORLEANS CLASIC GUMBOS AND SOUPS\u003c\/b\u003e, A GOURMET MAGAZINE COKBOK CLUB SELECTION\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTHE P\u0026amp;J OYSTER COKBOK\u003c\/b\u003e NAMED NEW ORLEANS MAGAZINE'S COKBOK OF THE YEAR\u003c\/p\u003e \u003cp\u003e\u003ci\u003e\u003cb\u003eAny time you need reassurance about the state of New Orleans, you can renew your faith at the city's famous restaurants . . . or, equally as reviving, simply look through and cook from Kit Wohl's mouth-watering book.\u003c\/b\u003e\u003c\/i\u003e --Saveur magazine on\u003ci\u003e\u003cb\u003e New Orleans Classic Desserts\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e\u003cb\u003eOnly a few [Creole and Cajun cookbooks] strive to capture the full breadth of multi-cultural New Orleans; a city with Spanish, French, British, African (slave trade), and Caribbean roots. New Orleans Classic Seafood compiles signature recipes from the beloved restaurants in New Orleans that embrace this multitude of influence. Any food lover is sure to love the results.\u003c\/b\u003e\u003c\/i\u003e --ForeWord magazine on\u003ci\u003e\u003cb\u003e New Orleans Classic Seafood\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e\u003cb\u003eWohl, an artist and author, was determined to assure everyone that the cuisine of New Orleans was still very much alive. And this winning book, photographed and designed by Wohl herself, pays enthusiastic homage to her beloved city. She tirelessly shakes down New Orleans' culinary kings and queens (John Besh, Susan Spicer, Leah Chase . . . ), combs through some of the grandest kitchens (Antoine's, Commander's Palace, Arnaud's, Galatoire's), and even travels outside the city limits for John Folse's bayou specialties.\u003c\/b\u003e\u003c\/i\u003e --Gourmet magazine on\u003ci\u003e\u003cb\u003e New Orleans Classic Gumbos and Soups\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003e\u003cb\u003eWohl's informative background notes offer intriguing morsels on each dessert's uniqueness. . . . 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